Tuesday, April 25, 2017

Oven Grilled Chicken Wings























It has been quite a while since the last time we had grilled wings.  I would normally roast half a chicken for the hubby but all of a sudden, we had a craving for wings.  BBQ wings would be great but then it involves too much work, setting up the charcoal grill would takes time  so we settled for oven grill :)   We went to collect a dozen pieces of chicken wings from our regular poultry supplier in the morning and have the wings marinated for half a day .  

I marinated the wings with the Japanese soy sauce which I bought from Daiso , this soy sauce has achocol in it and it smells good and it is not salty, just right for my taste bud.  So if you are a salty person, then you have to add a pinch of salt to the marinade. This is my first time trying out the soy sauce and I would say it is perfect as a marinade for the wings.  The marinade is made of the Japanese soy sauce, raw honey, white pepper and a tsp of local thick soy sauce.  The trick to a flavorful wings is to marinate the wings for at least half a day or best if overnight.  I am happy with the result, the wings were flavorful and the skin turned out crispy and the wings were juicy on the inside ...very well grilled. I ate two when I intended to eat only one :p   A simple and easy recipe, not much washing to do. I lined the tray with baking paper so that the drippings will drop onto the paper instead of the tray , which could make washing the tray difficult especially the burnt drippings :)






















the steel skewers with rings are from Daiso too 





















the remnants of the marinade sauce can be used for basting the
wings at every 15 minutes interval.






















japanese soy sauce that was bought from Daiso
which contains achocol making it non-halal
we like it because it is not salty and smells good






















oven grilled wings are tasty too next best to bbq wings
Hubby likes the wings to have burnt bits :)





















Oven Grilled Chicken Wings 

 ingredients :-

6 pieces of chicken wings

marinade sauce - mix (A) together
(A)
2 tbsp of Japanese soy sauce
1 tsp of thick soy sauce
1/2 tsp freshly ground white pepper
1 tablespoon of raw honey

1 tsp of salted butter to glaze the wings 

Method:

Mix the marinade sauce ingredients together till well combined.  Wash the chicken wings and dab dry the wings with paper towels .Rub the marinade sauce evenly on the wings.  Leave the wings to marinate for half a day or overnight in the fridge in a ziploc bag. To make sure the wings are evenly marinated, keep turning the ziploc bag  every hourly .

Preheat the oven to 200C . Skewer the wings and place them side by side on a wire tray with a lined drip pan .  Grill for 40 mins with top heat, basting and turning over the wings every 15 mins till the skin are crispy and golden brown. Brush on the wings 5 mins before taking out from the oven to give the wings a glazed look.

 Enjoy!


Monday, April 24, 2017

Dried Shrimps & Bacon Chips Fried Rice























Fried rice can be delicious if you add in stuff like bacon chips and dried shrimps :) My Wildboar loves dried shrimps added to his fried rice and knowing he is meat eater, I added in bacon chips for him too . I threw in some chopped bird's eye chillies for heat and you tell me whether this one dish meal is delish or not!  Sliced some homegrown spring onions and garnished the fried rice with the greens.  The red chillies and green onions gives colors to the fried rice and a feast for my camera :)

This  one dish meal  is often served on our dining table when I am busy with my gardening and baking.  When hubby sees baking in the kitchen , he knows dinner would be fried rice LOL!


fried rice can be so versatile that with just an egg added ,
 your fried rice can taste restaurant standard. I  used dried shrimps 
because hubby requested for it and bacon chips an added bonus for him :)


a one dish meal that is often served when I am busy 
with my baking and gardening :)























best to use rice that is overnight or cooked a few hours before frying























Dried Shrimps & Bacon Chips Fried Rice
( for 2 persons)

ingredients:

2 bowls of cooked rice

pound A together:
(A)
3 tbsp of dried shrimps - soak and pound coarsely
2 shallots
2 cloves of garlic
3 bird's eyes chillies

some bacon chips - cut to smaller pieces
2 eggs - beaten
1.5 tbsp of rice bran oil
 
a dash of grounded white pepper
salt to taste
sliced spring onions for garnishing

Method:

Heat oil in a non stick frying pan, add in the pounded ingredients and stir fry till fragrant. Add in the bacon chips and continue to stir fry till bacon chips are crispy and fragrant. Add in the cooked rice and stir fry till well combined.  Push rice aside  and pour in beaten eggs in the center and cook till the eggs are half cooked , push back the rice and fry till eggs are well combined into the rice.  Give it a quick stir fry till rice is dancing on the pan. Add white pepper and salt to taste.   Dish up and garnish with sliced spring onions.

Enjoy!

Sunday, April 16, 2017

Simple Dry Curry Crabs























Yay! I finally managed to cook dry curry crabs. It was so good that I will definitely cook this again for my Piggies when they come back for their holidays.    I bought two sea crabs from the market and thought of cooking crab curry with pineapple but on second thought, I changed my mind and cook dry curry with the crabs. I googled for a simple one and found this recipe which I think will be great and simple enough for me. I gave it a tweak by adding, lemongrass and some freshly grounded chilli paste with turmeric which I  always keep in a jar for emergency use in the fridge. The recipe calls for curry powder only :) and as usual, I like to add fresh grounded chilli paste for color , extra heat and deeper taste.  This is the most easy to cook dry curry and the result is a satisfying one.  One whole crab for my Wildboar and the other one for myself :)   We used our fingers to de-shell the crabs and the flavorful curry paste sticks to our fingers.  Now I know what  fingerlicking good means.  We practically licked the paste off our fingers...so yummy good! A keeper for sure. A simple dry curry dish yet can taste awesomely good ! Thank you Patsy for the recipe :)
























Baba's fish curry powder , freshly ground chilli paste with turmeric,
spices are pounded ginger, shallots and garlic, curry leaves is a must
and I plucked them from my lil' space


























stir fry the pounded spice and curry paste and curry leaves, lemongrass with
rice bran oil till fragrant and till the oil separated from the paste
before adding in the crabs























Add in the crabs and cooked till the curry paste has thicken and reduce






















it taste awesomely good, I am glad I managed to get it right
Wildboar says it is really good and that is all that matters :)






















we practically licked off all the curry paste from our fingers 
mmmmm....waste not ..right?






















the crabs are big and meaty, fresh and sweet...

Simple Dry Curry Crabs 

Ingredients:

2 large sea crabs - clean and remove gills - leave crab as whole
2 heaped tbsp of Baba’s fish curry powder - mix with 1 tbsp of water into a paste
1 heaped tbsp of fresh ground chilli + turmeric paste

1inch ginger *

5 shallots*

4 cloves garlic*
(pound the * ingredients till fine)
1 lemongrass - use white part only  - lightly crushed
2 sprigs of curry leaves

2 tablespoons of cooking oil * I used rice bran oil
1/4 cup of water
a tsp of sugar  
salt to taste

 Method:

  1. Clean the crab , remove gills,  - leave crab as whole.
  2. Pound the ingredients marked * with a mortar and pestle or with a food processor. Make sure that the spice paste is finely blended or pounded.
  3. Heat up wok and add cooking oil.
  4. Stir fry the pounded ingredient , lemongrass, curry leaves and curry powder and fresh chilli paste till fragrant .
  5. Add the crab and 1/4 cup of water and do a quick stir. Cover the wok with its cover for 5 minutes.
  6. Add in sugar, a little salt to taste and continue stirring for about 2 minutes or until the crab  has turned red and is cooked and the paste dried.
  7. Dish up and serve hot.


A BLESSED EASTER to all my Christian friends
 God sent His son, they called Him, Jesus;
He came to love, heal and forgive;
He lived and died to buy my pardon,
An empty grave is there to prove my Savior lives!

Because He lives, I can face tomorrow,
Because He lives, all fear is gone,
Because I know He holds the future,
And life is worth the living,
Just because He lives!

Tuesday, April 11, 2017

Baked Stuffed BAby Zucchini With Flowers


I have read so many recipes on zucchini flowers but have yet to try it out until recently on my frequent trips up to KL that I chanced upon very big zucchini flowers sold at Sam's Groceria, Nu Sentral.  I took the opportunity to grab a packet back to Ipoh , and  found that they are very suitable for stuffing with my favourite ingredients, bacon and cheese . Baked them...oh it was heaven food alright ! I promised myself that I will get more on my next trip to KL .  My Wildboar loves them to bits...I served them as sides to go with the aglio olio that I cooked for our dinner.  The baked zucchini flowers is to die for and a keeper for sure.  I will get more on my next trip to Sam's Groceria  if they are in season. There are many recipes for zuchinni flowers and I want to try other recipes too :)






















 I regretted buying just a packet...should have bought more
so that we don't have to fight over the last piece :p






















I stuffed the flowers with cheddar cheese and bacon bits





















 topped with mozzarella cheese and bread crumbs for extra crunch
drizzle with olive oil on top of the stuffed flowers before baking






















 baked at 180C till brown and cooked

 




















smells good and there are delicious..seriously, we wished there were more!






















so flavorful and aromatic..a keeper for sure :)






















Baked Stuffed Zucchini Flowers

 a packet of baby zucchini with flowers

ingredients for stuffing - amounts depend on how many flowers
bacon bits - lighty pan fried till aromatic
grated cheddar cheese
a dash of ground black pepper

toppings
grated mozzarella cheese
bread crumbs
olive oil to drizzle on top of toppings before baking

Method:
Preheat oven to 180C

Use a  lightly wet kitchen paper towel to wipe clean the baby zucchini with flowers. Mix all the stuffing ingredients together till well combined.
Gently open the petals of the flower and stuff the flowers with the stuffing ingredients till full.  Lay the stuffed flowers on baking pan lined with greaseproof paper.  Sprinkle grated mozzarella cheese and bread crumbs on top of all the stuffed flowers.  Drizzle  olive oil  all over the zucchini and flowers and put into oven and baked till lightly brown and cooked. To be eaten as soon as it is out of the oven for it remains crisps and crunchy.

Serve as a side dish with the Spaghetti Aglio Olio !

Spaghetti Aglio Olio With Mini Plum Red Tomato
serves 2

Ingredients:

spaghetti for two persons - cooked till al dente
fresh italian parsley - chopped coarsely
1 cloves of garlic - chopped fine
1/2 tbsp toasted black pepper - crushed coarsely
15 mini plum red tomatoes - halved
bacon bits - lightly pan fried till aromatic
generous amount of olive oil
sea salt to taste

Preparation:

Gently saute all the ingredients except the cooked spaghetti in a non stick pan till fragrant. Add salt to taste and off the heat and toss the cooked spaghetti with the saute ingredients till well mixed. Served immediately.

I Love Chilling Out With Hubby And His Friends :)

Whenever I joined my hubby's friends for supper or breakfast , the topic will always be man-talk, from fishing to music jamming. They are weird people, they never bring the wives along or is it my hubby is a weird people, taking me along wherever he goes.  Sticky ? I guess so!.  Hubby and I are like Siamese twins, so we go everywhere together coz we are stucked to each other :p Okay, so whenever the topic is on fishing , I am not bored because fishing is one hobby I love, but when it comes to music accessories...God bless me, the subject will bored me to death.  But, boredom is one thing, I learnt a lot from their conversations on music stuff :) Good in a way , if you wanna be in their group and be accepted by them you have to be good in the subjects they are discussing. Frankly speaking I rather be with the men friends, they don't gossip but always enlighten me with stuff that will widen my horizon on many interesting stuff :)


During their recent conversation, I managed to stay awake and learned something about Focusrite Scarlett 2i4 ( 2nd generation ) USB audio interface which is a sound recording processor , can be used in  home studio or for professional recording. It is portable, light and compact and reproduces clear sound. Doesn't need a power supply for it is connected and powered by a single USB cable. The 2nd generation Scarlett range is packed full of upgrades. With the new super-low latency, it will bring confidence to your performance, letting you record and monitor with software effects in real time. And with Scarlett 2i4 your recordings will sound just as how you want them to be. There is a two combination inputs with natural-sounding Scarlett mic preamps, line level inputs and the newly designed instrument inputs allows you to record anything you want. The four analog outputs and MIDI I/O make the Scarlett 2i4 ideal for the modern music producer using outboard synths or performing live. You can use the 1/4 inch balanced jack outputs to connect to professional studio monitors, or the four RCA outputs to connect to a home speaker system or DJ mixer. Amazing ! 

Wow, I learned so much about this Focusrite Scarlett 2i4 from their conversation, haha next time anyone talks about this, I will be proud to have a little knowledge on this sound recording USB audio interface.  If you want to know more or thinking of getting one for your own recording, check it out at focusrite scarlett 2i4 at guitarcenter.com



Saturday, April 8, 2017

Stir Fry Kailan With Braised Yam

























From the garden to the table...it has been my dream to grow my own edibles and cook them for my family.  I am one person who loves to cook and eat healthy.  Looking at how free the farmers are with the pesticides on the vegetables planted in Cameron Highlands, it is really  hazardous to our health.  Because of this reason, I started planting my own vegetables starting with simple ones like Mint , Eggplant, Okra ,Water Spinach, Brazilain Spinach, Malabar Spinach, Taiwan Yau Mak( celtuce family ) and Siew Pak Choy.  Lately , I have added  Bittergourd and Kailan to my collection of edibles. It is indeed a joy to be able to serve my family with homegrown edibles. 

Today, I will share how I cooked the homegrown Kailan from my lil' space.  A very simple to whip up and yet delicious dish. I braised the yam with dried shrimps till soft and mashed up. Stir fry kailan with garlic, once they are cooked, add them to the braised yam and give it a quick stir fry. Hubby and I love this dish to bits and what more the kailan is homegrown.  Looks like my dream has become a reality now. Truly from the garden to the table.

























my homegrown Kailan

























yam from the local market



Stir Fry Kailan With Braised Yam

a bunch of Kailan  - washed , drained dry and cut up
1 clove of garlic
2 tsp of  rice bran oil

Prepare Braised yam 
half of a yam - diced
2 cloves of garlic - sliced
1 shallots- sliced
2 tbsp of dried shrimps - washed, soak
2 cups water
salt to taste
1 tbsp of rice bran oil

Heat up oil in wok, add in sliced shallots and garlic and saute till crispy. Add in dried shrimps and stir fry till fragrant. Add in the diced yam and continue to stir fry for a few minutes.  Add in water , close with lid and simmer till yam is soft and liquid has thicken and yam can be mash up easily. Off heat and dish up. Keep aside.

In a clean wok, heat up 2 tsp of oil, saute the garlic till fragrant, add in the cut kailan and stir fry till cooked, add in the braised yam and give it a quick stir fry.  Dish up and serve with rice.

Enjoy !



Friday, March 31, 2017

Tuna Onigirazu ( Tuna Sushi Sandwiches )






















I have been wanting to make Onigirazu ( Sushi Sandwiches ) for a very long time and because of my travelling  up and down to KL to spend time with my daughter, I keep postponing it .  Yesterday , I had some free time and decided to make some onigirazu for dinner.  Both Wildboar and myself thought that something light like Tuna Onigirazu would be great for dinner since we wanted something light.  My first time making origirazu. 

I have a tin of Tuna Chunks and is  perfect for making Tuna Onigirazu.  Flavored sushi rice would be great for making Tuna Onigirazu.  I used Japanese Shichimi chilli ( comprises of chilli, chenpi, black sesame , poppy seed, herbs, Japanese pepper and green dried seaweed ) to season the sushi rice.  And I also use toasted white sesame seeds to flavor the sushi rice.  So I have two different sets of flavored sushi rice . Both has tuna fillings. I  make tow types of tuna fillings.  One tuna fillings is with shichimi chilli and the other tuna filling is with toasted sesame seeds.  I have two different sets of tuna origirazu.  It is easy to make and taste delicious too.  Great for bento food.


 my first tuna origirazu






















I prefer tuna chunks to tuna flakes reason being
you can feel the texture and taste the tuna  chunks in each bite






















 tuna chunks with shichimi chilli

  
 these two ingredients - shichimi chilli and toasted sesame seeds are
used to flavor the sushi rice and tuna fillings.  








I added some korean purple rice to my sushi rice for color and texture
I flavored one portion of the sushi rice with toasted sesame seeds
and another with shichimi chilli 























Lay out a square of plastic wrap that is larger than the sheets of nori 
 on a clean work surface. Put one sheet of the nori, rough side facing up, 
with one of the corners pointing towards you, on top of the cling wrap























Put 1/3 cup of the cooked sushi rice (flavored with shichimi chilli) in the middle of the nori sheet
 and spread it out into a square that measures approximately 4 inches by 4 inches 
and lightly pat it down. 
(Shape the square so that the corners are pointing 
towards the sides of the nori, not the corners of the nori.)























Arrange a few spoonfuls of tuna fillings on top of the flavored sushi rice, 
followed by 2 spoonful of the pickled ginger,
 Add another 1/3 cup of flavord sushi rice to the top of the stack,
pressing down lightly.























Starting with the left corner of the nori, bring it up and over the rice stack and hold it with your finger. Take the right corner of the nori and fold it so that it overlaps slightly with the first corner. Continue folding with the bottom and top corners until the rice stack is 
 completely wrapped in the nori. 
Cling wrap the Tuna onigirazu and set it aside for 5 minutes.

 Letting the Tuna Onigirazu sit for several minutes before cutting into them 
 will make this step easier because the nori will hold together better. 
 You can also pack the cut halves without wrapping them in plastic wrap, 
 but I find that plastic wrap protects the halves 
from things like kids dropping their lunchbox, etc.



Tuna Onigirazu ( Tuna Sushi Sandwiches )

 1 1/3 cups cooked Sushi Rice
2 Nori sheets
 Fillings
1 can of Tuna Chunks
3 tbsp of pickled ginger

for flavoring cooked sushi rice
2 tbsp of  Shichimi chilli
3 tbsp or more of toasted white sesame seeds


Sushi Rice ( adapted from Sushi Tales by Roger Wong )
250 gms short grain rice 
* I added a tbsp of korean purple rice
500 ml water
1 piece 10cm x 10 cm konbu ( kelp) * optional

Seasonings:
20 g fine salt
75 g fine sugar
100 ml Japanese rice vinegar


Method:
1. Mix salt, sugar and vinegar in the pot and simmer over heat till mixture is dissolved. Set aside.
2. Using both hands, wash rice gently for a few times till rice water becomes perfectly clear then drain. Add some water and soak the rice for 30 minutes. Drain and add 500ml water. Cook for 15 minutes in a rice cooker. When the rice is cooked, let it stand in rice cooker with covered lid for 15 minutes before removing lid.
3. Transfer cooked rice into a wooden rice tub, pour prepared seasonings mixture evenly over sushi rice and stir well with wooden lade . Use a fan to cool the rice for 5 minutes. The rice is ready for use.

Steps on how to make the tuna onigirazu please refer to the photos above.

Wednesday, March 29, 2017

Pan Fried Sea Prawns With Light Soy Sauce






















Again it is seafood being served at the table.  This time it is prawns and not clams.  I love the smell of prawns being pan fried.  It really works up my appetite.  Prawns is best cooked in the simplest form.  A simple steam and pan fried would be best if the prawns are very fresh as one can taste the sea scent and sweetness of the prawns.  I pan fried the prawns under high heat and once the prawns turned orangey red , sizzled it for a minute or two by adding light soy sauce...gosh, the whole kitchen smells so good :p






















cut spring onions and cut chillies gives this dish the extra oomphs






















Pan Fried Sea Prawns With Light Soy Sauce

ingredients:

1/2 kg sea prawns - deveined , but keep head and shell  on
1 tsp of sea salt
2 tsp of corn flour

1.5 tbsp of rice bran oil

2 tbsp light soy sauce
some chopped spring onions and red chilli  for garnishing


Method:

Devein prawns, leave head and shell on. Drain dry. Season the prawns with salt and coat with corn flour. Keep aside.

Heat up 1.5 tbsp of oil in a non stick pan under high heat. Once the oil is hot, put in the prawns and pan fried till they turned orangey red and the shells start to turn crispy,  pour 1.5 tbsp of soy sauce over the very hot fried prawns to give it an added sizzle, add in  spring onions and cut chilli  . Give it the prawns a quick stir fry before dishing up.

Enjoy!






Wednesday, March 22, 2017

Vegetable Prawn Curry



This is not a pure vegetarian curry as it contains tofu puffs and prawns. This curry can be eaten with steamed rice or rice vermicelli. We sometimes eat  bread with the curry instead of rice...gosh, my drools are all over the keyboard just thinking of it.  I used the  fresh curry paste bought from the wet market and two spoonfuls of Alagappa curry powder to cook this curry. The fresh curry paste will give it a more vibrant red color and the aroma of the spices is more stronger than just using curry powder .  My family loves this kind of curry and I learnt how to cook the curry from my mother.  My mother would add salted fish to the curry but since I have cut down on salted fish,  I substituted with sea prawns instead.   The vegetables I used are cabbage, long beans, and eggplants. With the sea prawns added, it elevated the taste of the curry to a higher level.  Simply love it ! Notice the claypot I used here?  It is my favorite claypot :)  I used it to cook curry and stew and sometimes chicken soup. It is convenient as it is served from stove to table :)


I sauted the fresh curry paste and curry powder in a wok till fragrant
then add in the vegetable and stir fry until the vegetables and
tofu puffs has soften after which I dish out
onto the claypot to simmer together with thin
coconut milk. Add the sea prawns last together
with the thick coconut milk

























love this curry and it is truly flavorful and aromatic



Vegetable Prawn Curry

 Ingredients:

5 tbsp of fresh curry paste - from wet market
2 tbsp of Alagappa fish curry powder- mix with 1 tbsp of water to make paste
10 shallots - coarsely pounded
2 stalks of lemongrass - take the white parts and give it a light crush

1/2 kg sea prawns - cut a slit near the head and devein, leave head and shell on
10 strings of longbeans - cut into 1" length
1 large eggplant - cut into strips of  1" length
1/2 med. sized cabbage - cut  into 1" square
8 pieces of tofu puffs - cut into halves

100 ml thick coconut milk
500 ml  thin coconut milk  plus 1 cup water
1 piece of Maggi chicken stock cube
salt to taste
2 tbsp of rice bran oil

Method:

1. Heat up oil in a claypot , saute  the shallots, fresh curry paste , Alagappa curry powder paste and lemongrass until fragrant and oil has separated.  Add in the cut vegetables and continue to stir fry till the vegetable has soften.

2. Add in the thin coconut milk , chicken stock  cube water  and continue to simmer under low heat till the vegetables are cooked through and soft.  Add in the prawns and tofu puffs.  Once the prawns are cooked, add in the thick coconut milk and give it a quick boil.  Add salt to taste. Off heat  and serve hot .


Enjoy !
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